Why? Because everyone loves a party. But sometimes chilled Chardonnay and bottles of beer on ice just don’t cut it. For a get-together that’s a bit more special, a bit more memorable, and a bit, well, boozier, it’s high time to rediscover that grand American tradition known as the cocktail party
Since you’re already taking a couple of days to make punch, might as well make fancy ice. Try freezing water in balloons. Run the frozen ovals under cold water until they just fit inside your glasses.
Head bartender Tim Sweeney joins Bon Appétit to break down every glass that he serves a cocktail in—when and where they originated, how they came to prominence, and why certain cocktail ingredients demand a particular presentation.
Bon Appétit’s Kitchen Lab host Jimmy Wong challenges bartender Ferrari Watts to make custom cocktails that represent Taylor Swift, Kanye West, and Kim Kardashian. Cheers to that!
Scenario: You're having a dinner party and your guests show up starving. Or let's say you're running a little bit behind on the main entree. Contributing Editor Alison Roman suggests a simple Green Goddess dip with crudités and a punchy-but-not-too-boozy cocktail (served as concentrate so you don't have to play bartender) to keep your guests busy.
Get the recipes: http://weightloss-tricks.today/recipe/green-goddess-whipped-feta-dip
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
